Recipe: Appetizing The Perfect Sabudana Khichadi

The Perfect Sabudana Khichadi.

You can have The Perfect Sabudana Khichadi using 12 ingredients and 9 steps. Here is how you cook that.

Ingredients of The Perfect Sabudana Khichadi

1. Prepare 2 cups of sago / sabudana.
2. Prepare 3/4 cups of peanuts.
3. You need 1 tsp of cumin seeds.
4. It's 3-4 of green chillies.
5. Prepare 2 of boiled potatoes.
6. It's 2 tbsp of freshly grated coconut.
7. Prepare as needed of sprigs of fresh coriander.
8. It's 1 pinch of asafoetida / hing (optional).
9. Prepare 2-3 pinches of sugar.
10. It's to taste of salt.
11. Prepare 1.5 tbsp of ghee.
12. It's 1 of lemon.

The Perfect Sabudana Khichadi step by step

1. Wash the sabudana under running water in a colander / big sieve, briskly running your hands through it while washing it. Now leave overnight or atleast for 4-5 hours to soak, with just sufficient water to wet the sabudana. The sabudana SHOULD NOT be floating under the water unlike how it does when soaking rajma, chole, kale chane etc. Cover and set aside..
2. Check after the soaking time period. The sabudana should be soft...not soggy and should crumble easily when pressed between your finger and your thumb. If still very hard then sprinkle a few more drops of water / 1-2 tsp buttermilk and keep covered for 30 mins more..
3. Reserve a few peanuts and set aside for the tadka. Take the rest of the peanuts and dry roast them in a non-stick pan. Once cool, remove the skin and coarsely powder them in a blender. You may choose to leave the skin on before grinding them. I feel this not only enhances the flavour and the nutritional value of the dish but also gives it a rich colour..
4. Heat ghee in a kadhai, add the cumin seeds, chopped green chillies, a handul of the reserved peanuts, the asafoetida and allow these to crackle..
5. Add the diced, boiled potatoes. Mix well for 2 mins..
6. Add the sabudana which has been pre-mixed with some sugar to taste, salt and the ready peanut powder. Mix well..
7. Sprinkle a few drops of water on the sabudana, cover and cook on low heat for 3 mins..
8. Now mix again, if you feel it's too dry then sprinkle some more water. Cook till it gets a uniform, rich-brown hue and turns soft. The entire process should take about 6-7 mins. Take care to stir atleast twice in the middle..
9. Serve topped with lemon juice, freshly grated coconut and chopped fresh coriander leaves. I like to have it with chilled curd and fiery dry red garlic/ lasun chutney on the side..